PriceList for Cooking With Rice Vinegar - Soft Rice Vinegar – Kikkoman
PriceList for Cooking With Rice Vinegar - Soft Rice Vinegar – Kikkoman Detail:
1+1 soft rice vinegar
It is soft in color and tastes refreshing. It is suitable for various cooking styles. While keeping the original color of vegetables, it can make them taste crispy and refreshing. When used as a dressing and dipping sauce, it can make dishes taste mild, mellow, tart and refreshing.
Ingredients: water, rice, edible alcohol, soy sauce,white granulated sugar,lactic acid, citric acid, malic acid, disodium succinate, sodium benzoate, I+G, sucralose.
Total acid ≥ 4.00g/100ml
Stock in a shady and dry place in sealed.
Shelf life: 24 months
Specification: 500mL*12 per carton 1500 cartons per 20’FCL
Nutrition Information
Serving size: 100mL NRV%
Energy 162kJ 2%
Protein 1.0g 2%
Fat 0g 0%
Carbohydrate 4.9g 2%
Sodium 768mg 38%
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With our excellent management, strong technical capability and strict quality control system, we continue to provide our clients with reliable quality, reasonable prices and excellent services. We aim at becoming one of your most reliable partners and earning your satisfaction for PriceList for Cooking With Rice Vinegar - Soft Rice Vinegar – Kikkoman, The product will supply to all over the world, such as: Canada, Botswana, Roman, By integrating manufacturing with foreign trade sectors, we can provide total customer solutions by guaranteeing the delivery of right products to the right place at the right time, which is supported by our abundant experiences, powerful production capability, consistent quality, diversified product portfolios and the control of the industry trend as well as our mature before and after sales services. We'd like to share our ideas with you and welcome your comments and questions.
By Olive from Auckland - 2017.06.22 12:49
The accounts manager made a detailed introduction about the product, so that we have a comprehensive understanding of the product, and ultimately we decided to cooperate.
By Joanne from Bolivia - 2018.03.03 13:09
